Slow-cooker Chorizo, Pecan and Cheddar Stuffing

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Posted By: MomsDiner
Posted In:  Crock Pot
Page Views:  1517 views
Preparation Time:  15 minutes
Cooking Time:  240 minutes
Course: side dishes
Cusine: north american


1  pound chorizo sausage, casing removed and crumbled or 1 pound bulk chorizo sausage 
1  large onion, chopped (1 cup) 
3  medium celery stalks, sliced (1 1/2 cups) 
1  package (16 ounces) seasoned cornbread stuffing crumbs (5 3/4 cups) 
1/3  cup butter or margarine, melted 
1/2  teaspoon rubbed sage 
1/4  teaspoon pepper 
2  cups Progresso® chicken broth (from 32-ounce carton) 
1 1/2  cups shredded sharp Cheddar cheese (6 ounces) 
1  cup pecan halves, toasted 


1)   Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2)   Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
3)   Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.

Expert Tips
Instead of cooking the stuffing in the slow cooker, use this recipe to stuff any 12- to 14-pound bird. After making the stuffing mixture, stuff and bake turkey as directed in the turkey recipe. The center of the stuffing must reach 165°F.

To toast nuts, bake uncovered in ungreased shallow pan in 350ºF oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.


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